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Journal: Foods, 2019
Volume: 8
Number: 115
115
Article: Influence of Homogenization Time and Speed on Rheological and Volatile Composition in Olive-Based Pâtés
Authors: by Francesco Caponio, Graziana Difonzo, Giacomo Squeo, Stefania Fortunato, Roccangelo Silletti, Carmine Summo, Vito M. Paradiso and Antonella Pasqualone
Link: https://www.mdpi.com/2304-8158/8/4/115

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